Avocado Chicken Salad Recipe
I have to admit this recipe of Avocado Chicken Salad is on my favorite list. The primary ingredient in Avocado Chicken Salad is always Chicken. I prefer to make Avocado Chicken Salad as a Side Dish for all my family get-togethers. In my opinion, if one is a chef, one ought to have a personal recipe of Avocado Chicken Salad, just like I do.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 stewing chicken (about 4 pounds) cooked
4 tablespoons salad oil
2 tablespoons fresh lime juice
1/4 teaspoon ground ginger
1 large head of iceberg lettuce, washed and dried
1 cup sliced celery
1 large ripe avocado
Directions
Cool chicken until easy to handle; remove skin and white and dark meat from frame in chunks as big as possible, then slice into thin bite-size pieces.
(You should have about 4 cups.) Place in medium-size bowl.
Save broth for making soup another day.
Combine salad oil, lime juice, and ginger in a cup; sprinkle over chicken; toss to coat well; cover; chill.
At serving time, place a large lettuce leaf on each plate; shred remaining lettuce; toss with celery, and divide evenly onto lettuce leaves.
Top with mounds of marinated chicken.
Peel avocado, remove seed, and cut into thin lengthwise slices; arrange 3 on top of each mound of chicken to garnish.
(You should have about 4 cups.) Place in medium-size bowl.
Save broth for making soup another day.
Combine salad oil, lime juice, and ginger in a cup; sprinkle over chicken; toss to coat well; cover; chill.
At serving time, place a large lettuce leaf on each plate; shred remaining lettuce; toss with celery, and divide evenly onto lettuce leaves.
Top with mounds of marinated chicken.
Peel avocado, remove seed, and cut into thin lengthwise slices; arrange 3 on top of each mound of chicken to garnish.
